170. ESSENCE OF FINE HERBS FOR BROILED MEATS, ETC.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Chop six shallots, a handful of mushrooms, and the same quantity of parsley, each separately.
  2. Place these in a small stewpan with a sprig of thyme, half a bay-leaf, and a small piece of butter.
  3. Put the whole on the fire to simmer gently for two or three minutes, stirring the ingredients with a wooden spoon.
  4. Moisten with the juice of half a lemon and a ladleful of strong consommé.
  5. Add a little minionette pepper.
  6. Set the essence to boil gently on the side of the fire till it is reduced to half its original quantity.
  7. Pass it with pressure through a sieve.
  8. Use it as a gravy for plain broiled bread-crumbed entrées.
Original Text
170. ESSENCE OF FINE HERBS FOR BROILED MEATS, ETC. Chop six shallots, a handful of mushrooms, and the same quantity of parsley, each separately; place these in a small stewpan with a sprig of thyme, half a bay-leaf, and a small piece of butter; put the whole on the fire to simmer gently for two or three minutes, stirring the ingredients with a wooden spoon; moisten with the juice of half a lemon and a ladleful of strong consommé; add a little minionette pepper, and then set the essence to boil gently on the side of the fire till it is reduced to half its original quantity; then pass it with pressure through a sieve, and use it as a gravy for plain broiled bread-crumbed entrées.
Notes
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